Menus of Change 2022: Net Zero Emissions on the Menu

General Session V: Culinary Culture and Climate Change: Reimagining Excellence

• Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA)
• Naama Tamir (Co-Owner, Lighthouse; Brooklyn, NY)

General Session VI: On the Menu: Net Zero Emissions

• Kathy Cacciola (Global Sustainability Lead, Food Program, Google Food)
• Brent Loken (Global Food Lead Scientist, World Wildlife Fund)
• Melanie Levine (Manager, Food & Agriculture Pathway, World Business Council for Sustainable Development)
• Julia Jordan (Senior Sustainability Director, Compass Group North America)

General Session VII: Strategies for Change: Disruptive Foodservice Insights from Health Care and K-12 School Nutrition

• Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA)
• Emma Sirois, MUEP (National Director, Healthy Food in Health Care, Health Care Without Harm)
• Katie Wilson, PhD, SNS (Executive Director, Urban School Food Alliance)

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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.